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Wednesday, May 31, 2006

Light summer time treat....

Since we had been gone for some time, I didn't have any treats on hand or in the freezer. I wanted to bake some treats that were somewhat light, summery and a bit different.

Lemon Angel Food Cupcakes are individual tender cakes that are light as air with a luscious buttery lemon icing. These are made pretty much the same way as other angel food cakes, but are baked in muffin papers instead of a tube pan. The addition of fresh lemon zest in the batter brightens up the delicate flavor and takes these from ho-hum to oh-yum!

You may notice that when you fill the papers that it seems to be overfilled some - the original recipe called for 16 servings, but I think 12 is a better fit. I also noticed that instead of spreading out like some cupcakes or muffins might do, mine baked straight up like a souffle and slightly deflated as they cooled. While a large cake is always nice, these smaller sized cupcakes are just the right size for a treat at a summer picnic or barbeque. The icing is pretty sweet and I think I would try to cut the sweetness with a dash of popcorn salt next time. I use that salt because it dissolves better and won't leave the frosting grainy. I garnished these with some edible flowers.

12 comments:

You and I are on the same wave length with our cooking these days. I made these cupcakes this weekend and posted about them on the Paper Palate today. I also determined yesterday that I was making the mac and cheese in the new cooking light mag, you must have gotten yours before me. I guess great minds think alike.